Dinesh invented the original version of this, but I have modified it extensively.
If you use dried kidney beans, you need to soak them for about 8 hours in enough water to thoroughly cover them. Then, drain and place in a pot with enough fresh water to once again cover thoroughly (You may want to add about 1 tsp. salt.). Bring to a boil, reduce heat, and simmer until beans are tender (about 45 min.). Drain and set aside.
Heat oil in a large skillet and then saute onions until they begin to wilt. Add ginger and garlic and mix well. Stirring often, allow mixture to cook for about 3 minutes.
Add tomatoes and stir frequently until they cook (canned tomatoes are already cooked).
Add all the spices and salt (1 tsp for canned tomatoes and 2 tsp. for fresh.) Stir well and allow to cook for 4 to 5 minutes.
Stir in the Kidneys and tomato paste and cook another 4 to 5 minutes.
Stir in Cilantro and serve hot.
For a nice variation, try adding a large zucchini and/or 1/2 pound firm tofu at the beginning with the onions.
I make this often and never seem to get tired of it.

I was surprised, but I absolutely love this. It turns out to be a great pasta sauce. The fresh cilantro and fresh ginger really make this dish sing! I could eat this several times a week, no problem! Thanks!

i love the rich tomatoey taste with the currry powder.i added a but more curry powder than it called for and put less onions and garlic in.i wish i tried it with the salsa and hot sauce, it would have been a good addition!

This was absolutely amazing! My husband has suggested that we make it daily! :DWe follwed Ashley Griswold's idea of adding a couple tablespoons of salsa, and then we threw in some raisins and halved ripe olives in just for fun and served it over brown rice. This is now one of my favorite recipes! Thanks for sharing!

I'm eating this right now, and it's really good...I made a few adjustments. I added a couple of heaping tablespoons of salsa I had in the fridge, and a few shots of hot sauce. I unfortunately did not have any cilantro or I would've added that as well.

This is really good and interesting. Almost like a chili, but the ginger gives it an interesting twist. I didn't serve it over anything, and it was pretty good on its own even. Will definitely make again. Thanks!